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Vermicelli Soup

Mexican.Chef's picture
Ingredients
  Vermicelli 4 Ounce
  Cooking oil 1 Tablespoon
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Condensed beef broth 21 Ounce
  Canned tomato puree 10 1⁄2 Ounce
  Snipped parsley 2 Tablespoon
  Parmesan cheese 2 Tablespoon
Directions

Break vermicelli into small pieces .
In a 3-quart saucepan cook vermicelli in oil over low heat till golden brown.
Drain and set aside, reserving oil.
Cook onion and garlic in reserved oil till onion is tender but not brown.
Add beef broth, tomato puree, the browned vermicelli, and 2 1/2 soup cans water.
Simmer, covered, about 25 minutes or till vermicelli is done.
Stir in parsley; season to taste with salt and pepper.
Sprinkle with parmesan cheese.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Healthy

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